Air Fryer Ravioli Casserole
Air Fryer Ravioli Casserole is a no-fuss way to get a comforting, hearty meal on the table without turning on the oven. It’s full of cheesy pasta, tender veggies, and that golden top that everyone loves. You can prep it ahead of time, stash it in the fridge, or freeze it for later. Whether it’s a weeknight dinner or something to share, it fits the moment.
Ingredients
- 1 package (20-ounce) cheese ravioli
- 12 fresh asparagus trimmed and chopped
- 1 tablespoon butter
- 2 cups mushrooms sliced
- 2 shallots finely chopped
- 2 garlic cloves minced
- 1 cups heavy cream
- 8 fresh sage leaves thinly sliced
- 1 teaspoon lemon salt to taste
- 1 Pinch pepper to taste
- ¼ cup shredded Parmesan cheese
- ¼ cup walnuts coarsely chopped and toasted
Instructions
- In a large saucepan, cook ravioli according to package directions. Drain.1 package (20-ounce) cheese ravioli
- In a large skillet, heat butter over medium-high heat. Add mushrooms, shallots, and garlic, cook for 5 minutes. Add the asparagus, cook until mushrooms and asparagus are tender.12 fresh asparagus, 1 tablespoon butter, 2 cups mushrooms, 2 shallots, 2 garlic cloves
- Stir in heavy cream, sage, and season with salt and pepper.1 cups heavy cream, 8 fresh sage leaves, 1 teaspoon lemon salt, 1 Pinch pepper
- Add the ravioli to the sauce and heat through.
- Transfer to a 9x13 casserole dish and sprinkle with cheese.¼ cup shredded Parmesan cheese
- Bake in the air fryer at 350°F (180ºC) for 8 minutes, or until bubbly and golden.
- Top with fresh herbs and nuts before serving.¼ cup walnuts
Notes
- Choose the Right Ravioli: Fresh or refrigerated cheese ravioli work best—they cook quickly and hold their shape better than frozen ones.
- Trim the Asparagus: Snap off the woody ends before chopping. You'll get better texture and flavor with just the tender parts.
- Sauté in Stages: Cook the mushrooms first so they brown properly before adding the asparagus. Browned mushrooms add more flavor to the dish, while asparagus cooks pretty quickly, so waiting until the mushrooms are browned prevents the asparagus from being overcooked once stirred in.
- Use Full-Fat Cream: Stick with heavy cream for the richest flavor and smoothest sauce—lighter substitutes can curdle or separate under heat. Using full-fat cream also helps the sauce cling better to the ravioli, making every bite more satisfying.
- Handle Ravioli Gently: Once they’re cooked, avoid stirring too vigorously, or they may break apart in the sauce.
- Preheat Your Air Fryer: Give your air fryer a couple of minutes to heat up before adding the dish so it cooks evenly.
- Watch the Top: If your air fryer runs hot, keep an eye on the top of the casserole. If it browns too quickly, you can loosely cover it with foil—it helps shield the top from direct heat while allowing the rest of the casserole to finish cooking evenly.
- Add Toppings Last: Toasted walnuts and herbs are best added right before serving to keep them crisp and fresh.
Nutrition
Calories: 134kcalCarbohydrates: 6gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 30mgSodium: 285mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 459IUVitamin C: 2mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!